Author

Kirsi H. Liukkonen

Observed names: K Liukkonen, K. Liukkonen, K.-H. Liukkonen, K.H. Liukkonen, K.‐H. Liukkonen, Kirsi H Liukkonen, Kirsi Liukkonen, Kirsi-Helena Liukkonen, Kirsi. Liukkonen, Kirsi‐Helena Liukkonen, Liukkonen, Kirsi

Observed institutions: University of Copenhagen, University of Helsinki, University of Eastern Finland, Finnish Food Authority, Kuopio University Hospital, Folkhälsans Forskningscentrum, Yomeishu Seizo Co., Ltd. (Japan), VTT Technical Research Centre of Finland

OpenAlex ID: A5113979957

In Vitro Metabolism of Plant Lignans: New Precursors of Mammalian Lignans Enterolactone and Enterodiol

2001 · Satu Heinonen, Tarja Nurmi, et al. · Journal of Agricultural and Food Chemistry · 532

Potential of sourdough for healthier cereal products

2005 · K. Katina, E. Arendt, et al. · Trends in Food Science & Technology · 332

Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects

2002 · Katri S Juntunen, Leo K Niskanen, et al. · American Journal of Clinical Nutrition · 305

Fermentation-induced changes in the nutritional value of native or germinated rye

2007 · K. Katina, K.-H. Liukkonen, et al. · Journal of Cereal Science · 289

Bran fermentation as a means to enhance technological properties and bioactivity of rye

2006 · K. Katina, A. Laitila, et al. · Food Microbiology · 288

Temperature adaptation in yeasts: the role of fatty acids

1990 · M. Suutari, K. Liukkonen, et al. · Journal of General Microbiology · 261

Process-induced changes on bioactive compounds in whole grain rye

2003 · Kirsi-Helena Liukkonen, Kati Katina, et al. · Proceedings of The Nutrition Society · 251

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Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread

2003 · Katri S Juntunen, David E Laaksonen, et al. · American Journal of Clinical Nutrition · 208

In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria

2000 · Sirpa Karppinen, Kirsi Liukkonen, et al. · Journal of the Science of Food and Agriculture · 200

Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads

2004 · Susanna Kariluoto, Liisa Vahteristo, et al. · Cereal Chemistry · 178

Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects

1999 · K Leinonen, K Liukkonen, et al. · European Journal of Clinical Nutrition · 148

A Psyllium Fiber-Enriched Meal Strongly Attenuates Postprandial Gastrointestinal Peptide Release in Healthy Young Adults

2010 · Leila J. Karhunen, Kristiina R. Juvonen, et al. · Journal of Nutrition · 145

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Fibre in beverages can enhance perceived satiety

2009 · Marika Lyly, Kirsi-Helena Liukkonen, et al. · European Journal of Nutrition · 135

Dietary carbohydrate modification enhances insulin secretion in persons with the metabolic syndrome

2005 · David E Laaksonen, Leena K Toppinen, et al. · American Journal of Clinical Nutrition · 119

Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain

2007 · R.-L. Heiniö, K.-H. Liukkonen, et al. · Journal of Cereal Science · 118

Consumption of wholemeal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption of white wheat bread in healthy Finnish men and women

2000 · Katri S. Juntunen, Witold M. Mazur, et al. · British Journal Of Nutrition · 116

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Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

2003 · Raija-Liisa Heiniö, Kati Katina, et al. · LWT · 112

Milling fractionation of rye produces different sensory profiles of both flour and bread

2003 · Raija-Liisa Heiniö, Kirsi-Helena Liukkonen, et al. · LWT · 90

Effects of wheat pentosan and inulin on the metabolic activity of fecal microbiota and on bowel function in healthy humans

2003 · Soile Gråsten, Kirsi-Helena Liukkonen, et al. · Nutrition Research · 75

The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

2010 · Marika Lyly, Nora Ohls, et al. · Food & Nutrition Research · 69

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Effect of Germination and Thermal Treatments on Folates in Rye

2006 · Susanna Kariluoto, Kirsi-Helena Liukkonen, et al. · Journal of Agricultural and Food Chemistry · 60

Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects

2010 · K.R. Juvonen, M. Salmenkallio-Marttila, et al. · Nutrition Metabolism and Cardiovascular Diseases · 58

Water-induced lipid changes in oat processing

1992 · Kirsi H. Liukkonen, Ad. Montfoort, et al. · Journal of Agricultural and Food Chemistry · 49

Fibers with different solubility characteristics alter similarly the metabolic activity of intestinal microbiota in rats fed cereal brans and inulin

2002 · Soile M Gråsten, Anne-Maria Pajari, et al. · Nutrition Research · 46

Studies of the In Vitro Intestinal Metabolism of Isoflavones Aid in the Identification of Their Urinary Metabolites

2004 · Satu-Maarit Heinonen, Kristiina Wähälä, et al. · Journal of Agricultural and Food Chemistry · 40

Works count: 70

Citation count: 4,498

H-index: 27

I10-index: 34